MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lucy Buffet's Oyster Dressing
Categories: Breads, Seafood, Herbs, Stuffing, Vegetables
Yield: 9 Servings
12 tb Unsalted butter; divided,
- more for baking dish
1 Sweet cornbread (8x8");
- baked, cooled
15 sl Bread; toasted, cooled
1/2 lg White onion; fine chopped
2 Celery ribs; fine chopped
1/2 lg Green bell pepper;
- fine chopped
1/2 c Chicken broth; as needed
24 Fresh shucked or jarred
- oysters; drained, coarse
- chopped (liquor reserved)
1/4 c Lemon juice; fresh squeezed
1 tb Crystal hot sauce
1/4 c Fresh flat-leaf parsley;
- fine chopped
1 tb Fresh sage; fine chopped -OR-
1 ts Ground sage
1 1/2 ts Truffle or sea salt
1/2 ts Ground white pepper
Heat oven to 350 F/175 C. Butter a 9x13" baking dish.
Crumble cornbread into a large bowl. Tear toasted white or wheat
bread into very small pieces, add to cornbread, and toss to
combine.
Melt 8 tb butter in a large saute pan over medium heat. Add onion,
celery, and bell pepper; saute, stirring occasionally, for
3 minutes. Cover pan and cook, stirring occasionally, until
vegetables are almost translucent, 5 to 6 minutes. Remove cover,
add broth, and cook, scraping up any browned bits from the bottom
of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more
minute, then remove from heat, add to bread mixture, and stir to
combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce,
parsley, sage, salt, and white pepper. Add to bread mixture and
stir well to combine. If dressing seems too dry, add a little
oyster liquor and up to 1/2 cup more chicken broth; mixture should
be very moist.
Pour dressing into greased baking dish. Cut remaining 4 tb butter
into small pieces and scatter over top of dressing. Bake until top
and sides are browned, 40 to 45 minutes.
Recipe FROM:
https://cooking.nytimes.com
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